V5 Ultimate
Bakery & confectionery software

Same recipe. Same weight. Every bake.

Weigh ingredients to the recipe, record every step, and trace each lot from ingredient delivery to the dispatch bay, with quality checks and equipment records alongside.

Follow a batch
Baker in hood, mask, clear glasses, white coat and gloves weighing ingredients while reading a tablet
Golden crusty loaves leaving a tunnel oven on a moving conveyor
Bakery worker in hood, mask, clear glasses, white coat and gloves carrying a tray of bagged loaves to a dispatch rack

From ingredient delivery to dispatch.

  1. Illustration: a tablet camera captures the delivery label on a pallet of ingredient sacks, and the screen lists the extracted supplier and lot details for review
    01
    Ingredients arrive

    Capture delivery details, extract supplier and lot information, then review.

  2. Illustration: an ingredient tub on a bench scale beside a tablet whose tolerance bar shows the weight settling inside the acceptable band
    02
    Weigh to the recipe

    Scan the lot, weigh to target, see the tolerance at the scale.

  3. Illustration: a brush cleaning a stainless steel bench beside a tablet showing the changeover checklist and a confirm button
    03
    Changeover checks

    Record your cleaning and allergen checks as signed steps.

  4. Illustration: a loaf on a small scale beside a tablet plotting five sampled weights inside the acceptable band, with the sample count complete
    04
    Check and review

    Sample product weights, check variation and review the quality record.

  5. Illustration: a pallet of boxed bakery products by an open loading bay, beside a tablet linking lot, batch and shipment records with a dispatch confirm button
    05
    Dispatch

    Ship by lot, so a recall question has a quick answer.

Follow one batch.

See how ingredients, checks and records stay connected from receipt to dispatch.

Batch D-0412 · Seeded sandwich dough

Tap a step below to see what happens.

Step 1 of 5

Scan at goods-in
Strong wheat flour, 25 kg sack
Supplier lot
MILL-55120
Internal lot
FL-2291
Status
Received · located

Stock, locations and lot trace work the same way across the whole operation. See inventory & traceability

More than ingredients. Control the whole bakery.

Quality, equipment and line performance sit in the same system as your recipes and lots.

Quality & compliance

Checks, deviations and sign-offs kept with the batch they belong to.

What this covers

Record quality checks and review, capture deviations and follow corrective and preventive actions (CAPA). Keep SOPs as controlled documents, track who is trained, and keep an audit history with electronic signatures. V5 supports your own procedures; it does not by itself make you compliant or certified.

Assets & maintenance

Know each mixer, oven and scale, and when it is next due.

What this covers

Keep an equipment record for each asset, schedule and record preventive maintenance, and see when scales and instruments are due for calibration. Maintenance is planned by your team from your schedules.

OEE & performance

See where line time and product go, shift by shift.

What this covers

Overall Equipment Effectiveness (OEE) combines availability, performance and quality. Record downtime with a reason, compare what went in with what came out, and review it in reports and dashboards. Figures come from the records your team keeps.

Inside page 14 of the guide: See where the losses areCover of The Connected Bakery guide by V5 Ultimate
Free guide

The Connected Bakery

From supplier approval to customer delivery.

32-page guide · PDF · 5 practical worksheets

  • Operations, supplier to customer

    Supplier approval, goods-in, weighing, baking and dispatch, with each lot followed through.

  • Quality and CAPA

    Checks, deviations and corrective actions kept with the batch they belong to.

  • Assets, maintenance and OEE

    Preventive maintenance, calibration due dates, downtime reasons and line performance.

  • Regional compliance orientation

    Food-safety frameworks across the US, EU, UK, Canada and Australia/New Zealand.

  • Five practical worksheets

    Checklists and evaluation tools your team can use to review its own operation.

Practical orientation; requirements depend on your products and markets.

Get the bakery guide

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How would this work in your bakery?

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Baker in protective clothing, hairnet, mask, glasses and gloves, standing beside bread racks and ovens
Your team makes the calls. V5 keeps the record.